William (Bill) Rogers
Carmel Valley,CA
Summary
Dynamic Correctional Food Manager II with a proven track record at the State of California Department of Corrections, excelling in inventory management and staff leadership. Achieved consistent food safety inspection scores while reducing waste by 20%. Committed to regulatory compliance and fostering a collaborative team environment to enhance operational efficiency.
Effectively manage personnel and business operations to handle demanding needs while maximizing customer service standards. Trained in preparing and handling food, organizing inventory, and optimizing customer relations. Diplomatic in addressing customer concerns and resolving issues.
Dynamic professional with demonstrated success in developing and executing innovative marketing strategies to boost sales, while maintaining operational efficiency. Skilled in budget management to reduce costs and maximize profits. Passion for food preparation, providing quality products to customers.
Overview
46
46
years of professional experience
1
1
Certification
Work History
Correctional Food Manager II
State of California Department of Corrections
04.2018 - 12.2022
- Managed daily operational tasks such as staff scheduling, budgeting, ordering supplies, and quality assurance checks.
- Reduced food waste by closely monitoring inventory levels and adjusting purchasing decisions accordingly.
- Enhanced food safety by implementing new food safety protocols and ensuring proper food handling procedures.
- Negotiated vendor contracts for better pricing options on ingredients while not compromising on quality or freshness of products used in our dishes.
- Insuring safety and security are maintained by Correctional staff in the correctional setting
- Achieved consistent Food Safety Inspection scores by
- maintaining a clean, organized, and compliant working environment.
- Streamlined kitchen operations for increased efficiency by implementing standardized recipes, cutting down prep time.
- Improved employee retention rates with thorough training programs and ongoing professional development opportunities.
- Fostered a team-oriented atmosphere among employees through effective communication techniques and regular performance evaluations.
- Maintained compliance with local health regulations by conducting routine inspections of facilities and equipment.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
- This institution serves between 12,000 to 15,000 meals per day.
Assistant Correctional Food Manager
State Of California- Correctional Trainning Facility
05.2001 - 05.2018
- Implementing new food safety protocols and ensuring proper food handling procedures.
- Conducted regular financial audits of the business to identify areas of improvement and develop strategies for increased savings reduce purge.
- Achieved consistent Food Safety Inspection scores by maintaining a clean, organized, and compliant working environment.
- Supervise a staff of 35 free staff and 350. inmate workers
- Budget planning, maintaining a food service budget of approximately 3.5 million
Executie Chef
General Store
05.1994 - 01.1996
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
- Improved employee retention rates through focused coaching and performance evaluations for career growth opportunities.
- Managed budgeting and financial planning to ensure profitability and sustainable growth.
- Mentored junior chefs, enhancing team skills and fostering culture of continuous improvement.
- Managed a staff of 23 kitchen staff
Banquet Chef
Quail Lodge & Golf Club
03.1993 - 05.1994
- Trained staff in safe work habits to avoid possible injury to self or other employees.
- Insured menu items produced by assigned station to achieve proper quantities.
- Analyzed banquet event orders and planned and coordinated functions with catering staff to meet or exceed customer expectations.
- Recognized quality standards in vegetables, fish, dairy and meat products and selected and used freshest ingredients to prepare menu items.
- Dated and rotated food containers, safely stored perishables and maintained sanitary work environment to maximize food safety.
- Continuously researched and experimented with new culinary techniques, staying current on industry trends to ensure competitive offerings at events.
- Maintained strict adherence to food safety regulations, ensuring a safe and sanitary kitchen workspace at all times.
- Reduced food waste by implementing efficient portion control practices during plating processes.
- Improved kitchen efficiency by streamlining the preparation process for large-scale events.
- Assisted in the recruitment process of new staff members, selecting candidates who shared similar values of professionalism and dedication to culinary excellence.
- Performed regular equipment maintenance checks, ensuring proper functionality and avoiding unexpected breakdowns during crucial moments of events.
- Consistently met budget constraints while maintaining high-quality food production standards for each event attended to.
- Managed food inventory, ensuring optimal freshness and minimizing waste for cost-effective operations.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Brass Rail
Self-employeed Owner
06.1989 - 02.1993
- Self-motivated, with a strong sense of personal responsibility.
- Worked effectively in fast-paced environments.
- Skilled at working independently and collaboratively in a team environment.
- Proven ability to learn quickly and adapt to new situations.
- Ran day to day operations
Executive Chef
Bully III House of Prime Rib
07.1978 - 05.1989
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
Sous Chef
Monterey Pininsula Country Club
11.1976 - 11.1980
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Led kitchen team during high-volume service times, ensuring seamless operation and guest satisfaction.
- Delivered exceptional culinary experiences, consistently receiving positive feedback from patrons.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Education
Carmel High
Carmel-by-the-Sea, CAAssociate of Arts - Hotel, Motel, And Restaurant Management
Cabrillo College
Aptos, CASkills
- Ordering and purchasing
- Sanitation standards
- Staff leadership
- Staff supervision
- Inventory management
- Employee scheduling
- Menu development
- Waste reduction
- Health inspections
- Portion control
- Nutrition
- Supply management
- Regulatory compliance
- Budgeting and cost control
Certification
- Certified Correctional Food Manager II, State of California
- HACCP certification
- Serve Safe certification
Timeline
Correctional Food Manager II
State of California Department of Corrections
04.2018 - 12.2022
Assistant Correctional Food Manager
State Of California- Correctional Trainning Facility
05.2001 - 05.2018
Executie Chef
General Store
05.1994 - 01.1996
Banquet Chef
Quail Lodge & Golf Club
03.1993 - 05.1994
Brass Rail
Self-employeed Owner
06.1989 - 02.1993
Executive Chef
Bully III House of Prime Rib
07.1978 - 05.1989
Sous Chef
Monterey Pininsula Country Club
11.1976 - 11.1980
Carmel High
Associate of Arts - Hotel, Motel, And Restaurant Management
Cabrillo College
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